2 blood oranges
50g caster sugar
2 tablespoons water
110g unsalted butter
200g caster sugar
Zest of 2 blood oranges
3 medium eggs
170g self raising flour
1 teaspoon baking powder
Preheat your oven to 160°C.
Carefully slice the 2 blood oranges as thin as possible.
Lightly grease the sides of the 2lb loaf tin with butter and dust with flour. Tap out the excess flour and remove any from the base of the tin, you do not need to grease the base.
Heat the water and sugar and pour this syrup into the base of the tin and arrange the blood orange slices on top, overlapping them to cover the entire base.
In a mixing bowl, cream the butter, sugar and blood orange zest until light and creamy.
Gradually add the eggs, one at a time until incorporated and smooth.
Sieve the flour and baking powder into this mix and combine.
Finally add the buttermilk and stir until combined.
Pour this batter into the prepared tin and place in the center of your oven for 1 hour.
The loaf should be golden brown on top and if you insert a knife, it should come out clean.
Once baked, carefully run a small knife around the edge of the tin to free up any area that may have stuck to the tin.
Leave to rest in the tin for 5 minutes and carefully turn the loaf out onto your serving dish.
Garnish with chopped pistachio’s and serve with a side of unsweetened cream!